INGREDIENTS
- 1 tbsp butter
- 1 tbsp neutral oil such as vegetable or canola
- 4 cobs of corn, corn removed
- 3 tablespoon mayo
- ½ cup crumbled cotija cheese
- ¼ cup fresh coriander chopped
- 2 teaspoon Tajín or chili powder
- 2 teaspoon lime juice about 1 lime ½ teaspoon salt
For the fillings:
- 1 pouch BeanVIVO Baja Black Beans
- ½ a large avocado sliced
- 1 jalapeno finely chopped
INSTRUCTIONS
In a skillet on high heat, melt butter with the neutral oil. Add in the corn kernels and cook for about 5 minutes until they start to brown a bit. Remove corn from the heat and add to a bowl with the other street corn ingredients. Prep the additional taco filling ingredients. Slice the avocado. Chop the jalapeño and shallot. To assemble the tacos, start with a scoop of BeanVIVO Baja Black Beans, followed by the street corn, topped with avocado and the jalapeño shallot mixture. Enjoy!
